Air France to Serve Michel Roth Cuisine in Business ClassDecember 6, 2012 By: Jena Tesse Fox
As of February 1, 2013 and for a period of eight months, on all long-haul flights departing from Paris-Charles de Gaulle, Air France’s Business class customers will get to sample dishes created by Michel Roth. After Joel Robuchon and Guy Martin, Roth will become the new ambassador of French cuisine in the air, presenting six unique dishes. Good to know for frequent flyers: His dishes will be renewed twice a month.
Roth has worked at the best restaurants in France, including the Ritz, where he earned his second Michelin star as head chef of the restaurant "L’Espadon". In 1991, he won the “Bocuse d'Or” Award and the title of “Meilleur Ouvrier de France”.
Some items on the menu include...
Pollack with lemon zested mussel juice, Menton confit, simmered green vegetables
This dish offers a little Tour de France with typical regional produce. The traditional cooking of fish from our shores is enhanced by the freshness of the French-style green simmered vegetables, the mussel juice for a real taste of the sea and added zest from the Menton lemon confit.
Duo of shrimp and squid, lobster sauce flavored with tarragon, red rice and spinach
In this dish, the lobster complements the shrimp and squid. The vegetables also enhance the seafood with tarragon, spinach and red rice adding their color and subtle flavors.
Fried scallops, tartuffon, polenta and mange-tout peas
The tartuffon sauce, a subtle mix of artichoke and white truffle, goes very well with the sweetness of the scallops, the crunchiness of the mange-tout and the soft, golden brown polenta.
Veal stew with verbena, colorful vegetable fricassee
The elegance of verbena brings a subtle sophistication to a traditional dish. Verbena is supposed to induce calm and relaxation, but also gives energy and a feminine touch to this classic dish.
Peking duck with rare peppers and citrus honey, caramelized pineapple and mango, vegetable sticks
An incongruous association with unexpected combinations, this dish contains many different flavors… honey sweet and sour, five different peppers, caramelized fruit acidity and the bitterness of selected vegetables (celery and white radish).
Chuck braised beef, black truffle sauce, sautéed asparagus and porcini mushrooms
An authentic dish in a sauce derived from French culinary heritage, made great by the black truffle. Simmered for hours, the beef is soft and juicy ... The porcini mushrooms and asparagus add a refined touch from the garden and the woods.
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